Pulsed electric field (PEF) processing applies short, high-voltage pulses to food placed between electrodes, permeabilising cell membranes in a process known as electroporation.
Two jobs at once
PEF can both inactivate spoilage organisms and improve mass transfer — boosting juice yield, speeding drying and enhancing extraction — which makes it attractive well beyond preservation alone.
PEF is rare among technologies in that it improves quality and efficiency together.
Trends in Food Science & Technology
As equipment costs fall, PEF is moving from research pilots into commercial lines for juices, plant extracts and potato products.
